"for particular places, sometimes because of a specific association with that place like Boston baked beans or ""bistecca alla fiorentina"". Sometimes not: ""poached eggs Florentine"" ends up meaning essentially ""with spinach"". Some are named for particular individuals, perhaps to honor them including Brillat-Savarin cheese named for the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin, or perhaps because the dish was first prepared for them such as Chaliapin steak made by the order of the Russian opera singer Feodor Chaliapin in 1934 in Japan, or perhaps they named it for themselves because they invented the dish, or perhaps because"
"Lampredotto Lampredotto is a typical Florentine dish, made from the fourth and final stomach of a cow, the abomasum. ""Lampredotto"" is derived from the Italian word for lamprey eels, ""lampreda"", as the tripe resembles a lamprey in shape and color. A sandwich with lampredotto—panino co i' lampredotto—has been described as a ""classic Florentine"" sandwich and is a traditional regional street food in Florence. Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped, and served in a bread roll. It is often topped with a spicy sauce or a green sauce (""salsa verde""). ""The Daily Meal"" has called"
"cheese and egg as a binder; a middle layer of ground beef, veal or lamb with tomato and cinnamon, nutmeg or allspice; another layer of pasta; and a top layer of sauce, varying from an egg-based custard to a flour-based béchamel or a béchamel with cheese (known as mornay sauce in France). Grated cheese is often sprinkled on top. Pastitsio is a common dish, and is often served as a main course, with a salad. In Cyprus a similar dish is called ""oven macaroni"" (Greek: μακαρόνια του φούρνου, ""makarónia tou foúrnou"", Turkish: fırında makarna). It is an essential dish during"
"European conger) and ""grondin"" (eng: sea robin). According to the ""Michelin Guide Vert"", the four essential elements of a true bouillabaisse are the presence of rascasse, the freshness of the fish; olive oil, and an excellent saffron. The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: ""to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base—garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel—and, of course, the fish—lean (non-oily), firm-fleshed, soft-fleshed, gelatinous, and shellfish."" The ingredients of a traditional Marseille"
"(""flor"") of the piece is highly prized. Chicken (especially old hens) is also part of the ""cocido"". Two bone pieces (ham bone and beef spine bone) are added to enrich the stock. For some recipes, the final touch is the ""bola"", a meatball-like mix of ground beef, bread crumbs, parsley and other spices, which, it is said, was created as a substitute of the eggs used in the ""adafaina"". Tradition rules that the ingredients of ""cocido"" must be served separately. Each serving is known as a ""vuelco"" (tipping or emptying out), as at each time the pot must be emptied"
"with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called "". Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Fennel seeds are the primary flavor component in Italian sausage."
"Frumenty Frumenty (sometimes ""frumentee"", ""furmity"", ""fromity"", or ""fermenty"") was a popular dish in Western European medieval cuisine. It is a pottage, a thick boiled grain dish - hence its name, which derives from the Latin word ""frumentum"", ""grain"". It was usually made with cracked wheat boiled with either milk or broth. As such, it was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or occasionally porpoise (considered a ""fish"" and therefore appropriate for Lent). It was also frequently used as a"
"lampredotto ""a tripe-lover's dream."" Lampredotto Lampredotto is a typical Florentine dish, made from the fourth and final stomach of a cow, the abomasum. ""Lampredotto"" is derived from the Italian word for lamprey eels, ""lampreda"", as the tripe resembles a lamprey in shape and color. A sandwich with lampredotto—panino co i' lampredotto—has been described as a ""classic Florentine"" sandwich and is a traditional regional street food in Florence. Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped, and served in a bread roll. It is often topped with a spicy sauce or a green sauce (""salsa verde""). ""The"
"Fines herbes Fines herbes () designates an important combination of herbs that forms a mainstay of French cuisine. The canonic ""fines herbes"" of French ""haute cuisine"" comprise finely chopped parsley, chives, tarragon, and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a ""beurre blanc"" sauce for seasoning such dishes. ""Fines herbes"" are also eaten raw in salads. In 1903, the renowned chef Auguste Escoffier noted that dishes labeled ""aux fines herbes"" were sometimes being made with parsley alone. In his ""Culinary"
"including the novels and associated films, such as ""Light in the Piazza"", ""Calmi Cuori Appassionati"", ""Hannibal"", ""A Room with a View"", ""Tea with Mussolini"", ""Virgin Territory"" and ""Inferno"". The city is home to renowned Italian actors and actresses, such as Roberto Benigni, Leonardo Pieraccioni and Vittoria Puccini. Florentine food grows out of a tradition of peasant eating rather than rarefied high cooking. The majority of dishes are based on meat. The whole animal was traditionally eaten; tripe (""trippa"") and stomach (""lampredotto"") were once regularly on the menu and still are sold at the food carts stationed throughout the city. Antipasti"
"include ""crostini toscani"", sliced bread rounds topped with a chicken liver-based pâté, and sliced meats (mainly prosciutto and salame, often served with melon when in season). The typically saltless Tuscan bread, obtained with natural levain frequently features in Florentine courses, especially in its soups, ""ribollita"" and ""pappa al pomodoro"", or in the salad of bread and fresh vegetables called ""panzanella"" that is served in summer. The ""bistecca alla fiorentina"" is a large (the customary size should weigh around ) – the ""date"" steak – T-bone steak of Chianina beef cooked over hot charcoal and served very rare with its more"
"His Florentine dishes include eggs with ""Bolognese torta"", ""Sienese torta"" and Genoese recipes such as ""piperata"" (sweets), macaroni, squash, mushrooms, and spinach pie with onions. Martino's text was included in a 1475 book by Bartolomeo Platina printed in Venice entitled ""De honesta voluptate et valetudine"" (""On Honest Pleasure and Good Health""). Platina puts Martino's ""Libro"" in regional context, writing about perch from Lake Maggiore, sardines from Lake Garda, grayling from Adda, hens from Padua, olives from Bologna and Piceno, turbot from Ravenna, rudd from Lake Trasimeno, carrots from Viterbo, bass from the Tiber, ""roviglioni"" and shad from Lake Albano, snails"
"recently derived version, the ""tagliata"", sliced rare beef served on a bed of arugula, often with slices of Parmesan cheese on top. Most of these courses are generally served with local olive oil, also a prime product enjoying a worldwide reputation. Among the desserts, ""schiacciata alla fiorentina"", a white flatbread cake, is one of the most popular; it is a very soft cake, prepared with extremely simple ingredients as typical of Florentine cuisine, and is especially eaten at Carnival. Research institutes and university departments are located within the Florence area and within two campuses at Polo di Novoli and Polo"
"finishing touch to a multitude of recipes: meats, fish, rice, soups, legumes, vegetables. There are many variants for the rest of ingredients. The most common ones are garlic (so often it is considered almost essential), saffron (considered essential too by many cooks), and / or parsley (yet another regular appearance too). Other possible ingredients used more rarely are cinnamon, cooked liver (of chicken or rabbit), chocolate, cummin, herbs and other spices. The picada is prepared in the mortar and must contain a basic triad: almond, bread and some liquid. Almonds are toasted and can be replaced by another nut like"
"put in the oven. Goyère The goyère, specialty of Valenciennes ( city of France), is distinguished from the traditional flamiche by its soft Swollen. The tartle of maroilles Tartle of “maroilles” Tartle of ""maroilles"" is a main course dish found in a dinner setting. Also referred to as ""Flamiche with maroilles"", the meal option came to be a specialty in Thiérache, France and Avesnes, France. It is traditionally made with the following ingredients: pasta, maroilles (cheese), butter, egg yolks, and fresh cream. It is served at a hot temperature. While often found as a main course, Tartle of Maroilles can"
"for bread, and ""zanella"", a deep plate in which it is served. Panzanella was based on onions, not tomatoes, until the 20th century. Modern panzanella is generally made of stale bread soaked in water and squeezed dry, tomatoes, olive oil, vinegar, salt, and pepper. Onions and basil are often added. Other ingredients—lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic—are sometimes used, but Florentine traditionalists disapprove of them. Panzanella Panzanella or panmolle is a Tuscan chopped salad of bread and tomatoes that is popular"
"Antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of"
"Flamenquín The flamenquín is a dish typical of the cuisine of Cordoba (Spain). It was created in the city of Bujalance (Province of Córdoba). It owes its name, which translates literally to ""little Flemish"", to the fact that its golden color, deriving from the egg used in the batter, resembled the blond hair of the Flemish assistants who came to Spain accompanying the Emperor Charles V. The flamenquín consists of slices of jamón serrano wrapped in pieces of pork loin, coated with egg and breadcrumbs and then deep-fried. It is often garnished with French fries and mayonnaise. A common variation"
"when as an teenaged apprentice chef, he was ordered to prepare a simple """"omelette aux fines herbes""—three eggs, chervil, parsley, tarragon, chives—the first omelette I was assigned to prepare for paying guests, after a considerable amount of practicing on others."" In his anxiety he almost spoiled the dish. Yet, in his accompanying recipe for Americans printed in the same book, Franey substitutes basil for the chervil, doubtless because especially in the United States, chervil, unless home grown, can be virtually impossible to obtain when fresh and is virtually worthless when dried. In general, definitions of the ""fines herbes"" group in"
"The tartle of maroilles Tartle of “maroilles” Tartle of ""maroilles"" is a main course dish found in a dinner setting. Also referred to as ""Flamiche with maroilles"", the meal option came to be a specialty in Thiérache, France and Avesnes, France. It is traditionally made with the following ingredients: pasta, maroilles (cheese), butter, egg yolks, and fresh cream. It is served at a hot temperature. While often found as a main course, Tartle of Maroilles can be accompanied with a wide range of salads, delicatessen, ciders, or a variety of wine. It is generally made with a leavened dough (of"
"Blumenthal of The Fat Duck restaurant first flash-freeze foie gras in liquid nitrogen as part of the preparation process. Hot foie gras requires minimal spices; typically black pepper, paprika (in Hungary) and salt. Chefs have used fleur de sel as a gourmet seasoning for hot foie gras to add an ""important textural accent"" with its crunch. Foie gras is a regarded as a gourmet luxury dish. In France, it is mainly consumed on special occasions, such as Christmas or New Year's Eve ""réveillon"" dinners, though the recent increased availability of foie gras has made it a less exceptional dish. In"
"first recipes for frico date back to around 1450 by ""Maestro Martino"", cook of the camerlengo of the Aquileia patriarch. As many other traditional dishes, frico's preparation is quite simple. Soft frico is made of high-fat cheese, typically Montasio, optionally with potatoes, onions or other ingredients. After slicing, the potatoes are roasted with butter, seasoned and the shredded cheese is then added in the frying pan and everything is heated until the cheese melts and becomes crisp and golden on both sides. The potatoes used in the preparation weight no more than the used cheese. While Montasio is the typical"
"of loose fresh chorizo, tomato, onion, chile and spices. It is served in a small, shallow casserole or other ceramic or metal heat-proof baking dish. The cheese and sauce are prepared separately, and combined just before serving. This may be done at the table, especially if finished with a flambé: high alcohol liquor is poured on the cheese and ignited, and as it burns the server folds in the sauce. If not flambéed, the mixture may be quickly broiled. Either way, the finished dish is presented while it is still bubbling hot, and it is spooned onto small soft tortillas"
"It's worth seeing the whole ceremony. The owner, son of old Alfredo and looking exactly like him, ... bends over the great skein of fettuccine, fixes it intensely, his eyes half-closed, and dives into mixing it, waving the golden cutlery with grand gestures, like an orchestra conductor, with his sinister upwards-pointing twirled moustache dancing up and down, pinkies in the air, a rapt gaze, flailing elbows. Recipes attributed to Alfredo only include three ingredients: fettuccine, young Parmesan cheese and butter. Yet there are various legends about the ""secret"" of the original Alfredo recipe: some say oil is added to the"
"Honey is a prized ingredient in the region. Seafood proliferates throughout the coastal area and is heavily represented in the cuisine. Goat cheeses, air-dried sausages, lamb, beef, and chicken are popular here. Garlic* and anchovies are used in many of the region's sauces, as in ""Poulet Provençal"", which uses white wine, tomatoes, herbs, and sometimes anchovies, and Pastis is found everywhere that alcohol is served. The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. Thirteen desserts in Provence are the traditional Christmas dessert, e.g. quince cheese, biscuits, almonds, nougat,"
"in its pure form was an expensive commodity in Rome–was the fundamental seasoning and the most common salty condiment was a fermented fish sauce known as garum. Locally available seasonings included garden herbs, cumin, coriander, and juniper berries. Imported spices included pepper, saffron, cinnamon, and fennel. While wine was an important beverage, Romans looked down on drinking to excess and drank their wine mixed with water; drinking wine ""straight"" was viewed as a barbarian custom. Five main Roman ingredients in dishes were: Wheat, wine, meat and fish, bread, and sauces and spices. The richer Romans had very luxurious lives, and"
"nineteenth century. Soufflés are typically prepared from two basic components: The base provides the flavor and the egg whites provide the ""lift"", or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetables for savory soufflés and jam, fruits, berries, chocolate, banana and lemon for dessert soufflés. Soufflés are generally baked in individual ramekins of a few ounces or soufflé dishes of a few liters: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides, and fluted exterior borders. The ramekin, or other baking vessel, may be coated"
"base of other dishes, such as sauteed vegetables. For this reason, it is a fundamental component in Italian cuisine. It may also contain garlic, shallot, or leek. In Greek cuisine, the term sofrito refers to a specific dish native to, and almost exclusively to be found on, the island of Corfu. Sofrito is a veal steak slow-cooked in a white wine, garlic, and herb sauce, and is usually served with rice. In the Sephardi Jewish cuisine of the eastern Mediterranean and the Maghreb, the term ""sofrito"" emphasizes a method of cooking rather than a specific combination of aromatics. ""Sofrito"" is"
"Flan A flan, in English and other cuisines, is a dish with an open, rimmed pastry or sponge base containing a sweet or savoury filling. Examples are the quiche lorraine, custard tart, leche flan, and the South African melktert. Flan is known in Roman cuisine. It was often a savory dish, as in ""eel flan""; sweet flans, made with honey and pepper, were also enjoyed. In the Middle Ages, both sweet and savory flans (almonds, cinnamon & sugar; cheese, curd, spinach, fish) were very popular in Europe, especially during Lent, when meat was forbidden. The English word ""flan"", and the"
"Tomate frito Tomate frito (Spanish for ""fried tomato"") is a pureed tomato sauce with a hint of onion and garlic, that can be used as a base ingredient or enjoyed simply for its own flavour. It is distinct from most tomato sauces because the tomatoes have been fried, and its ingredients include a small amount of vegetable oil. It is the most common tomato ingredient of Spanish cuisine other than fresh tomatoes, and is sold under many brand names. When made by first low frying garlic and onion pieces in oil with spices and then adding the tomato puree it"
"small pieces of beef; courgettes (zucchini); clams; ""ragù""; beans; mussels; prawns; cuttlefish; and asparagus. Pizza, or as David notes ""pissaladina or pissaladière"" in Provence (the cuisines of Mediterranean France and Italy having something in common), is a piece of bread dough rolled out thin, with a topping which varies from place to place, but is generally much simpler than those in the English-speaking world. In Naples this is tomato, anchovies and buffalo mozzarella. In San Remo it is onions cooked in olive oil, with salted sardines. The Provençal variety uses onions, black olives, and anchovies. Spaghetti dishes also vary. It"
"of ingredients and dishes adapted to differing localities. As with other Mediterranean cuisines, it has basic ingredients with strong flavors, such as garlic, olives, salted fish, olive oil and wine, but it also shares some characteristics with Atlantic cuisines, such as the use of cheese and butter. Some of its specialties are well known around the Mediterranean, where they exist in exactly the same form, otherwise with little variation — for example, bolhabaissa, alhòli, ratatolha, and pan golçat (bread with garlic), with emphasis on fines herbes. Other specialties include caçolet, pastís de treflas, aligòt, farcidures (potato and meat dumpling), freginat"
"ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, like ""timballo"" and the """", pasta or rice dishes with very elaborate preparation, while the dishes coming from the popular traditions contain inexpensive but nutritionally healthy ingredients, like pasta with beans and other pasta dishes with vegetables. Famous regional wines are Aglianico (Taurasi), Fiano, Falanghina, and Greco di Tufo. Emilia-Romagna is known for its egg and filled pasta made with soft wheat flour. The Romagna subregion is renowned for pasta dishes like ""cappelletti"", ""garganelli"", ""strozzapreti"", ""sfoglia lorda,"" and"